Spiced Potatoes with Yoghurt (Print View)
Golden potatoes, layered with yoghurt, then finished with a tangy chutney and sweet tamarind sauce.
# What You'll Need:
→ Potatoes
01 -
750g baby potatoes, sliced lengthwise into pieces about 1cm thick
02 -
2 tablespoons of olive oil
03 -
1 teaspoon of chaat masala
04 -
Half a teaspoon of turmeric powder
05 -
Salt and a fresh grind of black pepper
→ Veggies & Seeds
06 -
250g thinly sliced red onion rings
07 -
One green chilli, finely sliced into rounds (10g)
08 -
1½ teaspoons of toasted coriander seeds
09 -
1½ teaspoons of toasted nigella seeds
→ Green Coriander Sauce
10 -
30g of fresh coriander leaves
11 -
One green chilli, deseeded and chopped roughly (10g)
12 -
One tablespoon of lime juice
13 -
60ml of olive oil
14 -
Quarter teaspoon of salt
→ Tangy Tamarind Drizzle
15 -
1½ tablespoons of tamarind paste
16 -
1½ teaspoons of superfine sugar
17 -
A quarter teaspoon of chaat masala
18 -
1½ teaspoons of water
# Directions:
01 -
Set your oven to 220°C fan. In a medium pot, add the potatoes with around 2 teaspoons of salt and pour in just enough cold water to cover them by 4cm. Put it on medium-high heat, let it boil, and then simmer for six minutes. The potatoes should be almost done but still firm.
02 -
After draining using a sieve, pat the potatoes dry, then spread them out on a big baking tray that's lined with parchment. Mix them with turmeric, chaat masala, some pepper, one-third teaspoon of salt, and the olive oil. Roast them for 35 minutes, turning them once or twice, to get them golden and crisp.
03 -
Toss all the coriander chutney ingredients into a small food processor and blend everything until smooth. Keep it aside until you're ready to use it.
04 -
Grab a small bowl and stir up all the tamarind sauce ingredients until they're blended well. Set it aside.
05 -
Spread yoghurt evenly on a large serving dish. Spoon over the coriander sauce, swirling it into the yoghurt without fully mixing. Pour on half the tamarind sauce, then layer with the potatoes, onions, and chilli before drizzling the rest of the tamarind sauce over the top. Finish with a sprinkle of seeds and serve right away.
# Notes:
01 -
That chaat masala adds a punchy, tangy-spicy kick you’ll recognize from Indian street snacks.
02 -
For the onions, a mandolin slicer works great to make super thin rounds.